Microbiological measurements for the development of a new preservation procedure for liquid egg

Csaba Németh, Balázs Mráz, László Friedrich, Ágnes Suhajda, Béla Janzsó and Csaba Balla
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Csaba Németh: Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary
Balázs Mráz: Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary
László Friedrich: Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary
Ágnes Suhajda: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary
Béla Janzsó: Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, Hungary
Csaba Balla: Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

Czech Journal of Food Sciences, 2011, vol. 29, issue 6, 569-574

Abstract: Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisation, they are put on the market as liquid egg products or in powdered form as dried eggs. Consumers prefer liquid eggs which better preserve the advantageous properties of natural eggs, however, their shelf life is short with quick spoilage. We have examined, how long heat treatment is needed at temperatures below pasteurisation to influence the microbiological status of liquid egg products and in this way also their shelf life. A significant difference was found between the microorganism reducing effects of the commonly used pasteurisation process and that of keeping liquid eggs at 55°C for 24 hours. While pasteurisation can only "considerably" reduce the viable cell count in liquid egg products, keeping the product at 55°C for 24 h would very probably result in no or very low viable cell count.

Keywords: egg product; microorganism; Enterobacteriaceae family; incubation (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:362-2010-cjfs

DOI: 10.17221/362/2010-CJFS

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